Tag Archive for ninja blender

I first had this Chutney at the Food Cart Fest a couple years back. I had it again this past weekend, while doing a cultural food tour in Surrey. Almost everything we ate, including deep-fried Pakoras and Samosas, came with this incredibly fresh sauce, which did a great job of cutting through the richness of the deep-frying.

It’s very similar to a chimichurri sauce–a combo of fresh, green herbs, acid, sweet and spice.

This would be an amazing condiment with any kind of grilled meat–especially lamb, but you can pretty much pair it with anything, as it packs quite the flavour punch.

I love how herbaceous it is–the freshness of the mint and the cilantro, along with a hit of acid in the form of lemon, balanced with the sweet tamarind, and finally, followed up with the spicy kick of the chilies.

It’s also really easy to make–no cooking required. Just blitz everything together in your blender until it looks like pesto, and voila!

Cilantro Mint Chutney

Ingredients:

1 bunch fresh mint leaves

1 bunch fresh cilantro, tough stems cut off

1 green chili pepper

1/2 tsp salt

1/2 tsp cumin seeds

2 cloves garlic

1-2 tbsps lemon or lime juice (or a mix)

1 tbsp tamarind paste

1/4 cup water

Method:

Wash the herbs and remove the bigger, tougher stems.

Pack the herbs, garlic, salt and cumin into your blender and pulse to finely chop the herbs.

Add the lemon juice and tamarind, and blend well.

With the motor running, begin to add the water, pouring it into the top of the blender. Add water until it becomes a pesto-like consistency. You may not teen all the water, or you may need a little more to get it to the right consistency. Taste the finished chutney, and adjust for seasonings–add a little more chili if you like it hotter, more tamarind if you like it sweeter, etc.

Or…How to Use Up All the Leftover Pumpkin You Have in the House

Are you feeling pumpkin’d out yet? I really am starting to. I feel like Pumpkin season started really early this year, and now, here we are, two weeks from Hallowe’en, and I’m already starting to feel sick of them.

It’s not really enough to make something with… so what do you do with it? Well, it’s excellent added (a couple of tablespoons) to your pancake or waffle batter, or added to your egg/milk mixture when making french toast. You can add it to stews and chilis. And, of course, let’s not forget your coffee.

But I’m kinda grooving on this pumpkin smoothie right now. It’s kind of like pumpkin pie, in smoothie form. All the creaminess and warming spices of a pumpkin pie you love, but you can eat it through a straw. Why not?

Pumpkin Pie Smoothie

(serves one)

Ingredients:

3 tbsp pumpkin puree

3 tbsp vanilla yogurt

1/2 cup milk (dairy or non-dairy, choose your favourite)

150 grams (1/2 package) soft tofu (I usually use Sunrise, they have flavoured ones, and the new Maple one works really well with the pumpkin)

2 tbsp maple syrup (if needed–sweeten to taste)

1/2 tsp cinnamon

1/4 tsp nutmeg

graham crackers or graham cracker crumbs

Method:

Place all ingredients in your blender with ice and process until smooth. Garnish with some graham cracker crumbs and enjoy.

Hi, I’m Bex!

I’m a Social Media, Food & Travel Blogger, a caffeine-fueled shenanigan-seeker. Mom to Michael, the world’s greatest teenager, and a food critic in training. When I’m not Instagramming my experiments in the kitchen, you’ll find me riding my bike on the Seawall, or taking photos. My cookbook, “Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba” is available in stores and online. Welcome to my culinary adventures!